Mexican Rice with Bell Pepper


This is an excellent Mexican rice recipe with bell peppers (not to be confused with Spanish rice) that I make as a side to serve with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins


  • 1 tablespoon vegetable oil

  • 1 cup long grain white rice

  • 1 ½ cups chicken broth

  • 1 tomato, seeded and chopped

  • ½ onion, finely chopped

  • ½ green bell pepper, finely chopped

  • 1 fresh jalapeno pepper, chopped

  • ½ cup chopped fresh cilantro

  • 1 cube chicken bouillon

  • 1 clove garlic, halved

  • ½ teaspoon ground cumin

  • salt and pepper to taste


  1. Heat oil in a medium saucepan over medium heat. Add rice; cook and stir for 3 minutes. Pour in chicken broth and bring to a boil.

  2. Stir in tomato, onion, bell pepper, and jalapeño. Add cilantro, bouillon, garlic, cumin, salt, and pepper; bring to a boil. Cover, reduce the heat to low, and simmer until rice is tender and all liquid has been absorbed, about 20 minutes.

Nutrition Facts (per serving)

158 Calories
3g Fat
29g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 158
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Cholesterol 1mg 0%
Sodium 631mg 27%
Total Carbohydrate 29g 11%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 3g
Vitamin C 14mg 68%
Calcium 21mg 2%
Iron 1mg 8%
Potassium 145mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love